Mixed Vegetable Soup

Directions

1. In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.